Indian Chicken Chettinad

Ingredients

• 1kg chicken, jointed
• For paste (roast then grind): 8 dried red chillies, 2 tbsp coriander seeds, 1 tbsp cumin, 1 tbsp fennel, 1 tsp black peppercorns, 5 cloves, 1 cinnamon stick, 5 cardamom, 4 tbsp grated coconut, 1 tsp poppy seeds
• 2 onions, sliced
• 3 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 15 curry leaves
• 4 tbsp oil
• Salt
• Coriander to top

Instructions

1. Dry-roast the spices, coconut and poppy seeds until aromatic and dark.
2. Cool; grind with a little water to a thick paste.
3. Heat oil; add curry leaves.
4. Brown onion 8 min.
5. Add ginger-garlic, then the spice paste; cook 5 min.
6. Add tomato; cook until oil separates.
7. Add chicken; brown.
8. Add 200ml water; simmer covered 25 min until chicken is tender.

Serving suggestions

• Eat with parotta or rice.

Storage & reheating

Keeps 4 days; better next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions